GOURMET BAKED OMELET

             6 eggs, separated               ½ tsp salt
             2-½ tsp flour                   ⅛ tsp pepper
             2-½ tsp corn starch             2 tbsp butter
             1 cup milk                      

Whisk egg yolks with flour and cornstarch. Gradually whisk in milk, salt, and pepper. Beat egg whites stiff, and fold into the egg yolks. Melt the butter in a 9-inch skillet; when hot, pour in the batter.

Bake for 20 minutes at 350°. Serve with jam, garlic sauce, or sautéed vegetables such as mushrooms, or sprinkle with powdered sugar.

Adapted from the “ABC of Jiffy Cookery” (1961). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!